Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals

Abstract

The present study was taken to prepare barley and oat meal supplemented flours with special
reference to chapati making quality. For this purpose, nine treatments of supplemented flours were prepared
by gradually replacing whole wheat. Chapaties were prepared from all compositions along with control
(100% whole wheat flour) and analysed for dietary fibre content and sensory attributes like colour, taste,
aroma, texture, breakability, folding ability, chewability and overall acceptability at stated intervals. Efficacy
study was carried out on healthy individuals to explore the hypocholesterolemic and hypoglycemic worth
of chapaties prepared from supplemented flours. Results of dietary fibre analysis showed that there was
significant increase in level of soluble 0.96 to 3.13%, insoluble 1.92 to 5.57% and total dietary fibre content
2.88 to 8.13% with increase in the supplementation level of barley and oat meal. The highest soluble (3.13),
insoluble (5.57) and total dietary fibre (8.13) content were found in wheat flour supplemented with 7.5%
oat meal and 7.5% barley flour while their concentration was not changed during storage. Sensory attributes
showed that chapaties prepared from wheat flour supplemented with 7.5% oat meal and 7.5% barley flour
were liked the most due to better overall acceptability. On the basis of nutritional and sensory characteristics,
three best chapaties along with control were served to normal humans. The results revealed that consumption of chapaties supplemented with 15% oat meal greatly reduced serum cholesterol (7.7%), low density lipoprotein (6.8%), triglycerides (28.5%), blood glucose (5.5%) and weight (4.7%) while increased high
density lipoprotein (2.0%), serum protein (12.5%) and albumin protein (15.7%) as compared to other two
chapaties. It is concluded that the consumption of barley and oat meal supplemented chapaties tackle the
hyperglycemia and hypercholesterolemia in healthy humans as well as in obese persons because it deliver
three times more dietary fibre as compared to chapaties prepared from wheat flour only.